A syrupy yellowish-brown fluid, with a sweet taste; made by acting on malt, or a mixture of malt and flour, by water, at a temperature not exceeding 124º Fahr.

Composition.-Malt extract consists chiefly of dextrin and maltose. Good specimens have active diastatic properties, i.e. will convert several times their bulk of starch into sugar.

Dose.-1 to 4 dr.

Action And Uses

Malt extract is, both directly and indirectly, nutritive, containing, as it does, not only food elements, but also active diastase, which converts the starch of bread and other farinas into sugar. It is used in wasting diseases. As diastase is only active in alkaline fluids, it must be given not less than two hours after a meal, when the acid of the stomach is exhausted. Or it may be mixed with warm food a short time before the latter is taken. Maltose is a form of sugar which does not ferment, and will not give rise to acidity and dyspepsia.